Place beetroot on a large sheet of foil, then enclose to form a parcel. Roast for 1 hour or until beetroot is tender. Cool the beetroot, then peel and cut into wedges.

Step 3

For the dressing, whisk the olive or walnut oil, vinegar, honey and mustard together in a bowl, season with salt and pepper and lighten with a dash of water. Thickly slice the apple, then toss in the dressing with the witlof and rocket. Set aside while you cook the scallops.

Step 4

Heat a dry frypan over medium heat. Brush scallops with oil and season well with sea salt and freshly ground black pepper. In batches, sear scallops for 30 seconds each side until caramelised on the outside but still opaque in the centre.

Step 5

Divide salad among plates, then tuck in scallops, beetroot and walnuts, drizzle with any remaining dressing and serve.

Featured Video

In this month's issue

Our new-look February issue is filled with bright, fresh food to set you up for the year ahead; including our new entertaining feature with Kylie Kwong, Matt Moran's seafood barbecue and jamie Oliver's brilliant brunch ideas.

Ratings & Comments

Ratings & Comments

A tasty recipe, but it didn't get hubby's tick of approval. I doubled the salad dressing ingredients (all but the oil). If I made it again I'd add extra vinegar to the dressing, which was too mild and sweet and I'd also roast the baby beets in a little oil and balsamic for extra punch!

5amandadb added this comment at
03:38pm Thu 10th May, 2012

i made this for a entree at a dinner party.
i used pear instead of apple.
it was a big hit everyone loved it. the combination of flavors work really well together.